Apricot Almond Bread

Apricot Almond Bread is brown and crusty on the outside, with bits of tart apricot and almonds mixed throughout.

1 1/2 cups coarsely chopped dried apricots

1 1/2 cups boiling water

2 Tbsp. butter

1 cup sugar

1 tsp. salt

1 1/2 cups white flour

1 cup whole wheat flour

1 tsp. baking soda

1 cup chopped almonds

1 egg, well beaten

1 tsp. orange extract

Preheat the oven to 350 degrees. Butter a 9 x 5 inch loaf pan.

Put the apricots in a bowl and pour the boiling water over them.

Add the butter, sugar and salt and let cool to lukewarm.

Stir in remaining ingredients and mix well.

Spoon into the prepared pan and bake for 1 1/4 hours.

Remove from the pan and cool on a wire rack.

Yield: 1 loaf




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